Chocolate Espresso Cookies
I developed these irresistible chewies based on chopped pecans instead of flour. Combine with cocoa, espresso powder, powdered sugar, egg whites, and vanilla. Scoop and bake.
10 ounces pecans (about 2 1/2 cups)1/2 cup unsweetened cocoa powder1 tablespoon instant espresso powder1/4 teaspoon salt3 cups powdered sugar*3 egg whites, at room temperature, whisked1 teaspoon gluten-free vanilla extract*My daughter, an avid cookie lover, thought the cookie exchange idea was genius, so a few years ago we started hosting an annual cookie exchange for all the girls in her class and their moms. The girls decorate gingerbread women, sip hot chocolate, and inevitably put on an impromptu “show” for the moms. Then we gather around the dining room table, tins in hand, and collect cookies from the many inviting trays.
If you can, make the cookies a day before you need them. The chocolate and coffee flavors meld together, tasting even better the day after baking.